Roasted sweet potatoes make the perfect base for a hearty, flavorful salad that’s both healthy and satisfying.
This easy roasted sweet potato salad recipe combines tender, caramelized sweet potatoes with fresh greens, crunchy veggies, and a tangy dressing for a dish that’s perfect as a side or even a light main course.
Whether you’re prepping for a family meal, a BBQ, or just looking for a wholesome dish, this salad comes together effortlessly and is packed with delicious flavors that everyone will enjoy!
SWEET POTATO SALAD INGREDIENTS:
1 1/2 lbs (2 medium or 3 smaller) sweet potatoes,
1 Tbsp olive oil
1/2 Tbsp maple syrup
1/2 tsp sea salt
1/4 tsp black pepper
1 bunch kale, (10 cups chopped)
1 Apple, thinly sliced
Pecans, lightly toasted if desired
1/2 cup dried cranberries or Pomegranate Seeds
2 oz Goat Cheese (1/2 cup crumbled)
SALAD DRESSING:
3 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp dijon
1 garlic clove, minced
1/3 cup extra virgin olive oil
1/2 tsp Salt
1/8 tsp black pepper
Instructions:
- Preheat your oven to 425°F (220°C).
- Peel and dice sweet potatoes into ½-inch pieces. Place them in a mixing bowl.
- Drizzle with olive oil, maple syrup, salt, and pepper. Toss until evenly coated.
- Spread the sweet potatoes on a lined baking sheet and roast for 30 minutes, flipping halfway through. Let them cool.
- In a medium skillet, toast the pecans over medium heat until golden and fragrant, about 5-7 minutes. Remove from the heat and set aside to cool.
- In a mason jar or small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined.
- Strip the kale leaves from their stems and chop them into thin strips. Rinse and dry the leaves using a salad spinner.
- Place the kale in a large bowl and drizzle with ¾ of the dressing. Toss to coat, massaging the dressing into the leaves for about 2 minutes until softened.
- Add the roasted sweet potatoes, apple slices, toasted pecans, dried cranberries, and crumbled goat cheese to the kale.
- Drizzle with the remaining dressing and gently toss to combine.
- Serve immediately or store in the fridge for later (this salad keeps well for leftovers!).
Tips:
- Feel free to swap the pecans for any nut you prefer, such as almonds or walnuts.
- For a festive twist, add pomegranate seeds instead of cranberries.
- If you don’t have goat cheese, feta or blue cheese works as a great alternative.
